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You know you have a hit on your hands when even the kids love J Dub’s Chicken Cakes.

My motto from being a single mom……If the kids won’t touch it, then I don’t waste my time.

These Chicken Cakes have been in my repertoire for over 15 years, and they were a hit from day 1.

My recipe makes 12 croquettes.

But, when all of the kids are home college, I double the recipe.

I also keep the cakes warm in the oven while I am finishing up the other croquettes.

You can save some time by buying the rotisserie chicken already cooked and deboned at your local grocery.

You can also buy all your veggie’s pre-chopped as well…… which I reluctantly do when I am swamped and have zero time.

Not to mention, you can prep these the day before and let them chill overnight in the fridge.

And, the uncooked cakes will freeze well for up to 6 months.

This post does contain affiliate links.  This means if you click on certain links and purchase a product I recommend, I will receive a small commission at no extra cost to you.  If you do make a purchase through my links, thank you so much for supporting my website.

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J Dub’s Chicken Cakes with Remoulade Sauce

★★★★★

4.8 from 8 reviews

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Description

Take your dinners from boring to BAM with this great family recipe!

Ingredients

Scale

Ingredients for Cakes

1 red bell pepper, chopped

1 green bell pepper, chopped

1 bunch of green onions, chopped

4 large cloves garlic, finely minced

3 cups chopped cooked chicken

4 T butter

2/3 cup mayonaise

4 T Creole Mustard

3 T Creole Seasoning   (Do not use a creole seasoning with salt listed as the first ingredient.  See my notes at the bottom of recipe)

Juice of 1/2 lemon

2 eggs, slightly beaten

2 cups Panko crumbs, divided

1/2 cup olive or avocado oil

Ingredients for Remoulade

1 cup mayonnaise

1/4 cup chili sauce

2 T capers, chopped

2 green onions, chopped

Juice from 1 lemon

1 T Creole seasoning

1 t granulated garlic

3 dashes favorite hot sauce, (I use Louisiana Hot Sauce)

Instructions

Instructions for Cakes 

  1. Melt butter in a cast iron skillet.
  2. Add bell peppers and sauté until softened, approximately 3-5 minutes.
  3. Add the green onions and garlic and sauté for 30 seconds until fragrant.
  4. Turn heat off and allow mixture to cool.
  5. Meanwhile, in a large bowl, mix mayonnaise, mustard, lemon juice, and creole seasoning together.
  6. Add in chopped chicken and mix again.
  7. Next, add in the pepper mixture.
  8. Add 1 cup of Panko crumbs, reserving the remaining cup for later.
  9. Taste the mixture and season as necessary.
  10. Add lightley beaten eggs and mix well.
  11. Using your hands, shape the mixture into a cake the size of your palm.
  12. Dip each cake into the remaining bread crumbs to cover.
  13. Place each cake on a parchment lined cookie sheet.
  14. Once all of the cakes have been made, cover the cakes and place in the refrigerator to chill at least 1 hour.
  15. When you are ready to cook the cakes, heat up 1/2 cup oil in cast iron skillet.
  16. Cook the cakes in batches on low for 3-5 minutes on each side until browned.
  17. Serve with remoulade sauce.

Instructions for Remoulade Sauce

  1. Mix all of the ingredients together in a bowl.
  2. Chill the sauce until the cakes are ready.

Notes

This post does contain affiliate links.  This means if you click on certain links and purchase a product I recommend, I will receive a small commission at no extra cost to you.  If you do make a purchase through my links, thank you so much for supporting my website.

Tips

  1. You can make the cakes ahead of time and chill overnight in the fridge.
  2. The Cajun seasoning I use is called Tones NOT Tony Chachere’s.  I do not recommend using Tony Chachere’s seasoning.  It is extremely salty.  Although Tony Chachere’s may be great for edging the rim of a Bloody Mary glass, in my opinion, this seasoning is far too salty for cooking.  And, if you do decide to use Tony Chachere’s seasoning, you will need to adjust the amount of seasoning tremendously.
  3. If you are cooking several batches, place the cooked ones on an oven safe rack on a cookie sheet in a 200 degree Fahrenheit oven to keep warm.
  4. You can freeze the uncooked chicken cakes on parchment paper in a freezer zip lock bag.  Allow them to thaw completely in the refrigerator before cooking.
  5. My remoulade sauce is also excellent on a Po’ boy.
  • Prep Time: 20 minutes (plus 1 hour chilling time)
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Cuisine: American

Keywords: chicken cakes, creole, southern

These cakes are full of flavor and different from the same old weekly boring dinner. Serve with a green salad, and call dinner DONE!

Yes I know the ingredient list is long. I am willing to bet you have most everything on hand.

As I mentioned earlier, you can also save a chunk of time buying ingredients from your local grocery that have been prepped for you.

Leftover cakes, if there are any, make an excellent po-boy.

Drop me a comment below and let me know what you think of my Chicken Cakes.

Looking for More Recipes?

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My Blueberry Banana Pie is the perfect pie for your next brunch or summer get together. Your entire family will be begging you to share this recipe.

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This creamy balsamic salad dressing will become your new favorite. It is perfect on any summer salad.

My Monterey Jack Salsa will be your next favorite dip this summer.

Are You a DIYer?

It’s patio season weather. Check out my method to get your cushions so clean your husband will think you bought brand new cushions!

And, don’t forget to try out my window cleaning recipe. My formula will get all your glass surfaces streak free and unbelievably clean.

Speaking of patios……have you seen the major refresh I did on our tired, old wood outdoor dining table and chairs? This DIY works well on indoor furniture too.

Don’t forget to follow me on Instagram, Facebook, and Pinterest to see all the daily happenings going on over at J Dub By Design™